Creamy Chicken and Rice Bake (Printer-Friendly)
Tender chicken and fluffy rice smothered in creamy cheese sauce, baked until golden and bubbly.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, diced or shredded (about 2 large breasts)
→ Rice & Grains
02 - 1 cup long-grain white rice, uncooked
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup frozen peas and carrots or mixed vegetables, thawed
→ Dairy & Cheese
06 - 1 cup sour cream
07 - 1 ½ cups shredded cheddar cheese, divided
08 - ½ cup shredded mozzarella cheese
09 - 1 can (10.5 oz) condensed cream of chicken soup
→ Liquids & Fats
10 - 2 ½ cups low-sodium chicken broth
11 - 2 tablespoons unsalted butter
→ Spices & Seasonings
12 - ½ teaspoon salt
13 - ½ teaspoon black pepper
14 - ½ teaspoon paprika
15 - ½ teaspoon dried thyme (optional)
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
02 - In a large skillet over medium heat, melt the butter. Add the onion and garlic, sautéing until translucent, about 3 minutes.
03 - In a large bowl, combine the cooked onion and garlic, chicken, uncooked rice, cream of chicken soup, sour cream, chicken broth, peas and carrots, 1 cup cheddar cheese, mozzarella, salt, pepper, paprika, and thyme. Mix until fully incorporated.
04 - Pour the mixture into the prepared baking dish and spread evenly.
05 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
06 - Remove foil, sprinkle remaining ½ cup cheddar cheese evenly over the casserole, and bake uncovered for another 8 to 10 minutes, or until cheese is melted and casserole is bubbling.
07 - Let stand for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The uncooked rice absorbs all those incredible flavors while it bakes so you get perfectly tender grains without any precooking fuss
- Leftover chicken transforms into something completely new and exciting that tastes like you spent hours in the kitchen
02 -
- Do not use instant rice or the texture will be completely wrong in this dish
- Make sure your foil is sealed tight or the rice will not cook through properly
03 -
- Let the dish rest for the full 5 minutes so it holds its shape when serving
- Shred your own cheese instead of buying pre shredded for the creamiest results